Harvest Hash with Bacon and Apple Vinaigrette {Paleo, Whole30}

This harvest hash is everything you’re craving for the fall season, or anytime! It’s loaded with roasted veggies, apples, bacon, pecans and raisins for a sweet, savory and healthy dish! The apple vinaigrette add the perfect final touch! Paleo, Whole30 compliant and great for any meal or as a holiday side dish!

There are some days I recipe test and know exactly what my plan is. Sometimes it might be a pumpkin snickerdoodle skillet cookie with salted caramel (so specific!) or a Whole30 chicken pot pie.

On those days, I often feel pressured to get the “correct” outcome based on the exact vision I have.

But, on the day I made this harvest sweet potato bacon hash, none of that was going on. My only goals were 1.) create a new hash 2.) put a dressing on it.

Because I wasn’t playing by any rules, the outcome has a whole lot going on. From brussels sprouts to bacon to raisins, it’s almost like a seasonal “kitchen sink” hash!

Since there really is a lot going on here, you really can’t make this one in a single skillet. Even still, it’s very simple to throw together!

The sweet potatoes and brussels sprouts roast in the oven while you cook everything else on the stovetop. Since you’re doing both simultaneously, the cook time for this hash is really just as long as the veggies roast – about 25-30 mins.

Do you see all those goodies? It’s what sweet and savory dreams are made of! Toasty veggies, pecans, bacon, apples and raisins – plus fall spices. And wait! I almost forgot about goal number 2. – make a dressing!

The vinaigrette is just as harvest-y as the hash itself. It’s super simple and with an immersion blender, it becomes slightly thickened and glazes over the hash ingredients perfectly.

I guess I’ve made so many hash recipes that I felt that this one needed to be special. The dressing did it for me! It elevates this hash to “fancy” and it’ll be guest-ready as a holiday side dish!

Since this recipe is Whole30 compliant, I used a small amount of date paste to sweeten it beyond what the apple juice gives it.

If you’re not on the Whole30 right now, you can always sub in maple syrup or honey for the date paste. For an awesome, easy date paste recipe, click here.

This is one of those recipes that I could eat all day every day. You can serve this hash as a side dish (holidays!) or as a meal. It’s just as good for dinner as it is for breakfast and the leftovers reheat well!

I know you guys are ready to cook this hash! Grab an apron (bacon splatters) and start chopping those veggies. Let’s go!

Harvest Hash with Bacon and Apple Vinaigrette {Paleo, Whole30}

This harvest hash is everything you’re craving for the fall season, or anytime! It’s loaded with roasted veggies, apples, bacon, pecans and raisins for a sweet, savory and healthy meal. The apple vinaigrette add the perfect final touch! Paleo, Whole30 compliant and great for any meal.

Instructions

Vinaigrette:

Combine all ingredients in a tall container and use an immersion blender to combine until smooth.

Hash:

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Toss veggies in melted coconut oil and sprinkle with salt. Spread in a single layer on baking sheet and roast in the preheated oven for 25 minutes or until soft and toasty.

Meanwhile, heat a large skillet over medium high heat. Cook bacon until crisp, drain, and reserve 1-2 tbsp fat in the skillet.

Lower heat to medium and add onions, cook 45 seconds or until soft, then add the apples and pecans and continue to cook, stirring occasionally, until toasty. Sprinkle with the cinnamon and sea salt & pepper to taste, stir. Add in the raisins, crumble in the bacon and cook another 15-30 seconds to heat through.

Toss with the roasted brussels sprouts and sweet potatoes. Serve in bowls drizzled with vinaigrette. Enjoy!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

OMG this is a flavor explosion in the mouth!! My favorite recipe from you ever!! Didn’t make any changes and it was perfect. Don’t skip the dressing – that taste of Dijon elevates it to a whole ‘nother level. Awesome!! Thanks Paleo Mama for a new favorite!!

I want to make this for Thanksgiving but am concerned with the amount as it says it serves 6. Would that be a “side” size or a meal size? Wondering if I need to double it. And if so- have you doubled it? Sometimes I hate doubling things bc it doesn’t always turn out as good. Would you do anything different if doubling?

I have never made a meal of yours I didn’t love so I can’t wait to try this!

Excellent dish either as side dish or main course. So tasty! Just before done roasting I threw on a couple of cups of chopped chard leaves for an extra texture treat. I do not like cooked apple (soft- boo), so left them out until I added the dressing. Thanks for another winning recipe.

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!